Ingredients: 400g pork chop, 400g white radish.

Accessories: 5 shrimps.

Seasoning: salt, onion, ginger, cooking wine.

working methods

1. Put the ribs in a cold water pot, bring them to a boil with strong fire, take them out, put them in water to wash away the floating foam, and wash them in Kaiyang for later use.

2. Peel the radish and cut it into pieces for use.

3. Take a casserole, add water, add ribs and Kaiyang (mussels can also be used), after the fire is boiled, leave the fire to remove foam, add onion and ginger, pour a little cooking wine (if there is soybean oil, three or four drops can make the soup thick and white), and simmer over low heat 1 hour.

4. Add the radish, don't cover it, stew until the radish is soft and rotten, season with salt and chicken essence, and then take it out of the pot.